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Chickpea Flour Crêpes

Yes, the obsession continues. More Indian fried flat breads for breakfast, brunch and dinner. A batch of these keeps for a few days and is a nourishing accompaniment to a variety of meals and is especially nice with a chutney or some pickles and rice. If you are in a pinch for dinner, I would suggest rolling these up with a paneer cheese filling, served along with a potato dish. More Indian pancakes and crêpes are coming soon. As I said, it is an obsession…

Add enough of the water until you have a semi-thick batter and whisk with a fork. Cover and let rest for 30 minutes.

In a small non-stick frying pan, heat a few teaspoons of oil over medium heat. When hot, ladle about 1/2 cup into the pan and shape into a circle with the bottom of the ladle. Fry for a few minutes until the ends begin to brown, sprinkle with a bit of oil, and flip and cook for another minute or two. Transfer to a plate and keep warm in a 150° oven. Repeat with the remaining batter.

I am a Vegetarian from southern part of India and we make these with a mixture of chick pea flour, wheat flour , rice flour and semolina. You can also add in some chopped onions and/ or cilantro in there.

Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.